Recipe: Blade of Beef, A Real Treat

Michael Wilson, Head Chef at The Midland
Michael Wilson, Head Chef at The Midland

With this recipe Head Chef at The Midland, Michael Wilson, proves that you can take a relatively ordinary cut of meat such as the blade, and transform it into a glorious melt-in-the mouth triumph. Just perfect for wholesome meal accompanied by your favourite glass of red wine!

This method requires the meat to be placed in a deep pan with enough liquid to cover the piece of meat. The pan must be covered with a secure-fitting lid to prevent the liquid from evaporating during the long cooking process (if you don’t have a deep pan, we have also tried this in a slow cooker).



Blade of Beef:

  • 2 blades of beef
  • 2 sticks celery
  • 1 Carrot
  • 2 cloves of garlic.
  • ½  bottles of red wine
  • l litre veal stock or beef stock
  • Water
  • Oil
  • Thyme
  • Bay leaves
Vichy Carrots:

  • Carrots peeled down to rounds then sliced
  • thyme and bay leaves
  • sugar
  • salt
  • Chopped Flat Leaf Parsley

  • 1 kg Desiree Potatoes
  • 50 ml  double cream
  • 75ml  milk
  • 50 g butter
  • Salt
  • Pepper
  • Nutmeg


  1. In a non-stick pan seal the beef in vegetable oil until golden brown. Once sealed, add the chopped vegetables and herbs and cook until golden brown.
  2. Remove the beef and veg from the pan.
  3. Into the same pan add ½ glass  of red wine and de-glaze the pan. Once this is done add in the beef and vegetables.
  4. Then cover the beef with beef stock and cook for 5-6 hours in a moderate oven (130ºc)
  5. When the meat is cooked, it should be very soft, leave the meat in the liquid to cool.  Once cool, take the blade out of the liquid and pass the remaining liquid in the pan through a sieve in to a saucepan.
  6. Heat the remaining liquid in the saucepan to reduce, then add the remaining red wine and reduce to the correct constancy.
  7. When the beef is cool Slice the blade in to 2cm thick slices.
  8. Now pan-fry the slices in oil and butter till golden brown, then place the pan in the oven for a further 5 minutes (165ºc).
  9. The beef should be crisp on the outside and soft on the inside. Serve with the reduced liquid.

To serve

Pipe mash at the top of the plate with a knob of butter and vichy carrots at the bottom of the plate, the blade on top of the carrots, then red wine sauce over the top.

  • Written by: Michael Wilson, Head Chef at The Midland Hotel

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